Thai Buddha Bowls with Red Curry Sauce

the top view of a thai red curry buddha bowl filled with quinoa, colorful, raw veggies, and a dollop of creamy yogurt red curry sauce on top, all sitting on a marble surface

These Buddha bowls are full of crunchy veggies, topped with a delicious creamy red curry sauce, and perfect for lunch and dinner alike!



For the Bowls:

  • 1 cup tri-color quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 cup diced cucumber
  • 1 cup mung bean sprouts
  • 1, 15 ounce can chickpeas
  • 2 cups shelled edamame
  • 1/4 cup chopped fresh cilantro

For the Sauce:

  • 1 cup whole milk Greek yogurt
  • 2 tablespoons red curry paste
  • 1/4 cup lime juice


  1. Rinse the quinoa, then add to a small pot over high heat along with 1 1/2 cups water, the olive oil, and the salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
  2. While the quinoa cooks, whisk together or blend the Greek yogurt, curry paste, and lime juice until smooth, then set aside.
  3. To assemble the bowls: spoon the quinoa into four bowls, then top with the bell pepper, carrots, cabbage, cucumber, bean sprouts, chickpeas, and edamame. Place a dollop of the Greek yogurt sauce in the center of the bowl, then garnish with the cilantro and serve.


  • For vegan and dairy-free: substitute coconut cream from the top of a can of full-fat coconut milk for the yogurt.
  • For grain-free: substitute cauliflower rice for the quinoa.

Keywords: buddha bowls, vegetarian, gluten-free, thai, edamame